【免焗】Lotus Biscoff 法式千層蛋糕 人氣打卡焦糖餅乾甜品｜Lotus Biscoff Crepe Cake (No Oven)｜BigBoyRecipe 藍帶的餐桌

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The popular Lotus Biscoff has become a widely used ingredient for dessert recipes. Most people would use it to create cheesecake. This time, I would like to use it to make a French style crepe cake. The crunchiness of the biscuits together with the softness of the crepes delivers a perfect texture for this dessert.

Ingredients:
The Crepes:
Lotus Biscoff Biscuit 150g
Lotus Biscoff Spread 50g
Egg 2 bulbs
Unsalted Butter(Melted) 40g
Milk 460g
Cake Flour 65g

Biscuit Caramel Sauce*:
Lotus Biscoff Spread 100g
Whipped Cream 200g

Biscuit Caramel Cream：
Biscuit Caramel Sauce* 160g
Whipped Cream 500g
Icing Sugar 10g

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Lotus Biscoff 這款人氣餅乾有一股牛油及焦糖的香氣，質感亦十分香脆，正好用來製作法式千層蛋糕，層層分明的薄餅皮，配上香濃幼滑的焦糖忌廉，再加上酥香的餅乾，一口擊起千重浪，那重重口感及味道堆疊起來的化學作用，造就了一種非筆墨所能形容的美味。

材料：
千層餅皮：
Lotus Biscoff 餅乾 150克
Lotus Biscoff 餅乾醬 50克
雞蛋 2顆
無鹽牛油(座溶) 40克
牛奶 460克
低筋麵粉 65克

餅乾焦糖抹醬*：
Lotus Biscoff 餅乾醬 100克
淡忌廉 200克

餅乾焦糖忌廉：
餅乾焦糖抹醬* 160克
淡忌廉 500克
糖霜 10克

0:00 菜式介紹
0:58 材料清單
1:04 處理餅乾
1:32 千層薄餅皮
5:01 餅乾焦糖抹醬
6:09 餅乾焦糖忌廉
7:05 組合
9:41 製成品

✥文字食譜 Written Recipe ✥
https://www.bigboyrecipe.com/post/lot...

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